So sneaky! This cake is nothing but sneaky. It may not have the looks of a world class chocolate cake, but please don’t underestimate me when I tell you that this is one of the best chocolate cakes I’ve ever experiences.
If this chocolate cake were your blind date, you might think to yourself, well…. he’s not as tall as guys I usually date, and he’s a little dorky. But by the end of the night, you’re both laughing hysterically, he’s taken off his glasses to reveal quite a handsome man, and you’re already thinking about the cute pair of flats you’re going to buy so you’re not taller than him.
This is that cake. It’ll surprise you. It might seem a little short, and a little dorky, but trust me when I say it’s worth the leap of faith.
With the flavors of chocolate, coffee and rum, this cake tastes like it’s loaded with all the good things in the world. I topped mine with a simple rum glaze, but if served slightly warm, I think lightly sweetened whipped cream would be divine.
This Mocha Rum Cake is impossibly moist, and dense without being heavy. Let yourself be surprised by this little gem.
Mocha Rum Cake
adapted from Gourmet, January 1994
cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1 cup dark rum
1 1/3 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla
confectioners’ sugar for dusting
lightly sweetened whipped cream
Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. The batter may seem very loose. That’s perfect! Pour batter into prepared pan.
Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
Dust cake with confectioners’ sugar and serve with whipped cream.
I made a simple rum glaze with 2 cups powdered sugar and 2-3 Tablespoons of rum.
{ 52 comments… read them below or add one }
This looks delicious! I love your description too. Your blog is always fun to read.
Gorgeous cake!! I love the flavors too – I’ll have to try this one!
This looks so divine and I was thinking how to marry chocolate with something other than khalua. Thank you for the recipe. I will try it out. Since I am new to baking, a few questions. If I can’t find the rum that you shown here, will any rum do or must it be dark rum? Is there dark or light rum? Sorry, I don’t drink alcohol. 2nd question: I only have a tube pan. Will it work?
I love how you describe this cake in the posting. :)
This looks delicious! It has some of my very favorite flavors. Your glaze looks so pretty!
All I need now is a tall glass of milk! (and a slice of the cake – if u will be so kind as to fedex it to moi) :P
Look at that moist slice! I loved that you compared it to a blind date! But hey who needs dates with this kind of cake arround?
Good morning Joy…I have been reading your blog for a few months now and it is outstanding. I love every single thing you bake and I have made a few things so far that have always been the talk of the party. I have a problem though whenever I bake a bundt cake. When I put the glaze on it, it doesnt ever look right. Definitely doesn’t look anywhere close to yours! Do you wait a few hours before you put the glaze on? And should the glaze be super thick?
Hi Yogi- The recipe calls for dark rum but I didn’t have that on hand. Go ahead and use any rum, dark or light, that you have around. And a tube pan would be fine. Just make sure it’s large enough to hold all the batter- a 12 cup pan.
Hi Rachel- Definitely cool the Bundt cake for a few hours before you pyt a glaze on. Make sure the cake is completely cool or the glaze will just run off. I always use a pretty thick glaze because gravity always pulls it down the cake and thins it out. Happy baking!
Thanks for everyone’s comments! I always love to hear from you!
this sounds (and looks) wonderful–and your description is hysterical! :)
This seems like the kind of secret cake that you never knew had the potential to make you want to eat the entire thing, but then you look back at the cake the next day and voila! it’s gone :) ps. those slightly dorky guys that aren’t the hunks are my FAVORITE.
Hehehe..I giggled for five minutes when I read this. It looks delicious! Funny girl.
Mmm, I love these pictures…so moist and delicious looking!! Perfect description, too!
P.S. That blind date guy you described?….I’m married to him!! Hahaha! Geeks make the best husbands! ;-)
The first picture of this cake makes me want to lounge in the middle of it and get sticky with all of the drippy icing, I love it!
I have a question though. Do you think using a flavored rum would work just as well with this? I just thought maybe it could add another level of flavor perhaps?
Thank you.
Joy,
Question…if I make this cake for our Movie Night extravaganza in Bryant Park, do you think I would be the most popular girl at the party? Chrissy says you have to tell me…
-Sarah
Also, are you concerned I’ll die of heat stroke if I bake this is my tiny-ass apartment in Queens this weekend?
-Sarah
Sara- I might stay away from the rum flavoring for this cake. You really won’t need it with a whole cup of the real stuff :)
Sarah Jackson- You will definitely be the most popular girl at the party with this Rum Cake. Also try a low cut top. Those help too ;)
Looks like yet another winner that I’ll have to try!
Wait…I didn’t think this cake was dorky looking at all. On the contrary, I thought it was quite a handsome cake. Does that mean I have odd taste in cakes and men?! :)
No, not a rum flavoring, but a flavored Rum like Malibu? Sorry, If I am a bit confused lol
Looks so moist! Delicious!
I was wondering – we aren’t big coffee/mocha fans in my family, but I don’t want to skip out on a valuable moistening agent if that’s what the coffee turns out to be. That said, do you have any ideas of what to substitute for the coffee and how much?
But, wow, that thing looks delicious!!
…mmm! Sounds good. I’ll be visiting my mom soon and these are the types of cakes she loves. And it just so happens her birthday is right around the corner. :) Thanks for a great recipe Joy!;)
wow, what an awesome recipe! I love sneaky recipes!!!! I love your recipes and site and keep ‘em comin’!!!!!
i LOVE your blog.
love the writing and everything looks fantastic.
just one thing.
i’m not too keen on the taste of rum.
do you think theres anything i can replace it with?
looks yummy!
This cake looks to die for! So moist and tempting! Loved your post, it made me smile, as you always do :)
It looks super moist!
Would this work in a regular springform cake tin? I’ve got no bundt pan :(
lol @ your description, although my geek is taller than me yay!
Ah Joy….been reading the blog for a while and every time I think you’ve said or done it all, you whack me with a new one! Now I have to go out tomorrow and buy some rum and make this cake. Keep up the great thinking girl, you are the QUEEN!!
Hi Joy, I made this cake today. I only made used of what bittersweet chocolate I have so it’s not high quality. The crust came out real hard and dry after 1hr 50 mins. My tube-pan is slightly gray (not completely dark) so I guess I should have lowered the temp or check the cake at 1 hr 30 mins or so. I had to saw off the crust (top & sides) so it’s not the best looking cake in the world right now.
But inside, the cake is moist and one word my kids used to describe it, “Yummy!!” Since I don’t like glaze, I made a simple chocolate buttercream for it. It goes pretty well together.
If you have any suggestions so that the cake won’t have a hard crust anymore, I would love to try this recipe again. Thank you for sharing this.
That cake is spectacular. You’re making my mouth water.
Great blog too btw :)
That looks so moist and chocolaty and good!
Rum, chocolate, vanilla? Oh yeah, now we’re talking. It looks like it tastes delish. Whenever I make bundt cakes I hate to photograph them because, they are so, well, hard to photograph and not really camera friendly, but they taste sooo divine. But I have to admit your angle of photographing it worked really well.
I just bought bottle of dark rum, and was wondering what to do with it. I love coffee, so this looks great.
Rum cakes is one of my most loved things in the world. Add chocolate and I’m so sold!
sounds and looks like a delicious cake. great post!
Wow, look out tortuga! I will try this one, for sure.
Wow, if this is better than your chocolate-orange bundt cake (currently my favorite non-layer cake), I’ll be very impressed! Think I could substitute Kahlua for the Rum? Thanks!
this looks really moist and delicious. magnificent photos too.
That cake looks gorgeous. With those flavours together you really can’t go wrong!
Ohhhhh yes… and is he single? Because if so, I’m bringing him back to my place ;) Mmmmmm!
I’d like to have that for breakfast or any time really! Rum and cake were made for each other!
I made the cake yesterday and it was a real hit! Super moist and the rum showed up nicely, great for anytime of the day! I halved the recipe and baked it in a loaf pan though, skipped the glaze too, as we don’t like our cake too sweet. Thanks for such a delicious post!
I finally got around to making this delectable little creature and am I glad I did! It’s fantastic!! The only change I made was to add about 1/2 tsp of mexican vanilla to the glaze…YUM!!
If interested, pics will be on my blog sometime tomorrow.
Joy – Thank you, yet again, for another winner. You really are becoming my ‘go to’ blog for ALL things yummy.
Thanks again for posting this fantastic recipe! :) It really is an amazingly velvety rich cake, even when you make it with Tia Maria!
Also, if I could vote in the American elections I’d vote for Obama too :)
My first try at this cake is in the oven as I type this, fingers crossed. I wanted to thank you for the recipe and the laughs :) We all need more friends like you!
This cake is a huge win! It’s like a top-notch version of a moist, dense, chocolatey brownie. In mine, both the coffee and rum flavors are pretty subtle; next time I’ll break out the dark rum instead of the golden, and stronger coffee. Plus, it’s enormous, and a sliver is plenty for even the heartiest dessert lover. Thank you!
i made this cake today, it is divine.but, i wasn’t sure about how to make the glaze.you said 2 cups powdered sugar and 2-3 tbsp rum. should i add water?
This was my requested bday cake, minus the glaze. It was VERY moist and delicious.
Since I’d never baked anything before, much less made a whole cake, I followed the recipe to the letter. Or tried to, at least… unexpected things kept coming up, and then the oven temp kept falling below 300 for some reason. I ended up keeping the cake in there for 2hrs and 10min.
The end result probably wasn’t as perfect as it could have been for a more experienced cook, but I thought it was tasty in a way that no store-bought cake could ever be. Dare I say, maybe even better than what I’d have gotten from most bakeries. I took it to my office potluck party and got several compliments. Not bad for my first cake, I think.
I loved the rich chocolate flavor, though I did hope to taste the rum more. Maybe next time I’ll go all-out with two cups of rum and 1/3 cups espresso – anyone tried that?
I made this cake last night, and it was delicious! I used Malibu instead of dark rum, because thats what I had. I also baked it for 1hr 30min instead of 1hr 50mins. It turned out perfect. I brought it into work this morning, and it’s almost already gone. Thanks for the recipe!
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